Buttermilk Pie Crust recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon salt
⅔ cup vegetable shortening
3 tablespoons cold butter
⅓ cup buttermilk, or as needed
2 teaspoons vegetable oil

Nutrition Info

317.1 calories
carbohydrate: 24.3 g
cholesterol: 11.9 mg
fat: 22.9 g
fiber: 0.8 g
protein: 3.6 g
saturatedFat: 7.3 g
servingSize: -
sodium: 332.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.

  2. Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.

Recipe Yield

1 double pie crust

Recipe Note

My mother used this pie crust recipe, and it is the only one I've been able to do successfully. Great flavor and very flaky!

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